Chiles Rellenos Recipe 🌶 Episode 1086

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso blanco

Lower calorie option or more affordable alternative.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

More nutritious or budget-friendly substitute.

Wash the poblano peppers and set aside.

In a pan, heat olive oil and sauté finely chopped onions and garlic until translucent, adding a pinch of salt.

Puree the chopped plum tomatoes until smooth using an immersion blender or regular blender.

Add the tomato puree to the pan and simmer on medium-low heat for about 20 minutes, adding oregano, water, salt, and black pepper to taste.

Roast the poblano peppers on a gas burner, turning frequently until charred all over, or use a broiler if necessary.

Once charred, place the peppers in a bowl and cover with plastic wrap for 15-20 minutes to steam and cool.

Peel the skin off the peppers carefully, avoiding rinsing them under water to retain flavor.

Make a slit in each pepper about a quarter of the way down, being careful not to cut through the other side, and remove the seeds.

Stuff each pepper with shredded cheese.

Prepare a batter by mixing eggs and flour until smooth.

Dip each stuffed pepper into the batter and fry in vegetable oil until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens